Combine flour and salt in a bowl. Add butter and cut in, using two forks, until butter is size of large peas. Drizzle water over flour and gently mix with hands just until there are no dry patches of flour and mixture holds together when squeezed. Divide dough in half; wrap each half with plastic wrap and flatten into disks. Chill 1 to 24 hours.  Preheat oven to 425°F. Working with one disk at a time on a lightly floured work surface, roll dough to 1/4-inch thick. Cut into 6 four-inch rounds of dough; reserve scraps. Repeat with remaining disk. Press dough rounds into cups of 1 twelve-cup standard-size muffin pan. Roll out scraps to 1/4-inch thick; cut into strips, 1/3 inch thick by 3 inches long; place on a baking sheet. Chill muffin pan and strips. Toss together apples, raspberries, granulated sugar, lemon juice, apple pie spice, salt, and flour in a bowl. Transfer to muffin cups, packing apples in tightly and dividing evenly among cups. Use strips to form a lattice pattern on each muffin cup, trimming ends and pressing to adhere as needed. Whisk together egg and water in a bowl. Lightly brush lattice strips with egg mixture. Sprinkle pies with turbinado sugar, dividing evenly.  Bake until crusts are deep golden brown and filling is bubbly, 30 to 35 minutes. Cool completely in pan.